Call on me in the day of trouble; I will deliver you, and you will honor me.
Read more at the source: Psalm 50:15
Article excerpt posted on en.intercer.net from Daily Bible Promise.
PUNCHING ABOVE THEIR WEIGHT: IRISH MISSION LEADERS MEETING REPORT 2
Read more at the source: PUNCHING ABOVE THEIR WEIGHT: IRISH MISSION LEADERS MEETING REPORT 2
Article excerpt posted on en.intercer.net from Seventh-day Adventist Church.
Next generation church?
To stop the millennial exodus, we as a church need to stop and listen to them.
Read more at the source: Next generation church?
Article excerpt posted on en.intercer.net from Adventist Record.
Wheat Dinner Rolls
Ah, the smell of freshly baked rolls…make these when you are expecting guests and for special occasions.
1 1/3 C warm water
1 Tbsp dry yeast
2 C whole wheat flour
2 C unbleached white flour
1 tsp salt
4 tsp honey
1/4 C oil
Mix all ingredients. Knead for 5 to 10 minutes. Place in greased covered bowl in a warm place. Let rise until doubled in size (1 1/2 hours). Punch down dough and roll out to about 3/4 inch thick. With biscuit cutter or small glass, cut out half circles. place 2 half circles in the cup of a greased muffin pan. Place in a warm place and let rise to about double in size. Bake in 400° oven until lightly browned.
Servings: 24
Submitted by Valentina Dragomir
Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
Read more at the source: Wheat Dinner Rolls
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Stuffed Cabbage Rolls
Cabbage lovers will love this whole grain and tasty recipe!
2 C ground meat substitute
1/4 c chopped onion
1/4 C chopped parsley
1/4 tsp garlic salt
1/4 tsp sage
1/2 C uncooked brown rice
1 C tofu
10-12 softened cabbage leaves
To prepare the cabbage leaves: carefully loosen leaves from the head. cut out the stem with a sharp knife. Drop in boiling water long enough to make them pliable.
Mix all ingredients except the cabbage. Place the filling on a cabbage leaf near the spine. roll it loosely, folding the sides over the center. Secure with a toothpick. In a large Dutch oven with the bottom lined with 2 or 3 cabbage leaves, arrange the rolls and cover with 2 or 3 cabbage leaves. Cook until rice and meat are cooked.
Submitted by Eileen Lapree
Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
Read more at the source: Stuffed Cabbage Rolls
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Peach Breakfast Bread
This fruit bread is an excellent option for a quick and nutritious pick-me-up breakfast!
1- 29 oz can sliced peaches in light syrup
3 1/2 C whole wheat flour
1 C raw brown sugar
1 C unsweetened applesauce
4 tsp vanilla extract
3 tsp baking powder
1 1/2 tsp salt (optional)
4 tsp Ener-G egg replacer
Preheat oven to 400°. Empty can of peaches and syrup into large mixing bowl. Chop slices with a sharp knife into chunks. Add all other ingredients and mix well. Divide batter into 2 greased or sprayed bread pans. Bake about 45 minutes or until knife inserted in middle of pan comes out clean. Serve hot or cold.
Servings: 2 loaves
Submitted by Dorothy Fletcher
Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
Read more at the source: Peach Breakfast Bread
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Nutty Oatmeal Cookies
Yummy nutty oatmeal cookies to make for yourself, friends and family. These freeze well.
1 C margarine
1 C brown sugar
1 C white sugar
2 eggs
1 tsp vanilla
1 1/2 C flour
1 tsp each: baking soda, salt
2 C quick oats
1 C cereal with raisins, nuts
1 C raisins
1/2 C coconut flakes
1/2 C each: pecans, walnuts, macadamia nuts, coarsely chopped
Cream margarine and sugars in mixer. Add eggs and vanilla. Mix flour, baking soda and salt and add to mixer. Add oatmeal and cereal gradually. Remove mixer bowl from stand and hand stir the rest of ingredients into the batter. Place a heaping tablespoon of batter (12 to cookie sheet) on a non grease/Teflon type sheet. Bake at 350° for 10 minutes. Let cool slightly before removing to cooling rack. Cool completely.
Servings: 4 dozen
Submitted by Betty Fike
Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use.Visit recipe archives
Read more at the source: Nutty Oatmeal Cookies
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Macaroni Casserole
Here’s a nice twist on one of the old comfort foods with the addition of vegetables.
2- 8 oz pkgs elbow macaroni
2- 10 3/4 oz cans cream of mushroom soup
1 1/2 lbs sharp cheddar cheese, grated
1/2 C margarine
2 lg green peppers, chopped
2- 4 oz jars pimento, chopped
2- 8 oz cans water chestnuts, drained and sliced
2- 4 oz cans button mushrooms, drained
Cook and drain macaroni. Stir soup and cheese (reserve some for topping) into warm macaroni. Saute onions and peppers in margarine. Add sauteed vegetables along with remaining ingredients to macaroni mixture. Place in casserole dish and sprinkle with remaining cheese and bake, uncovered, at 350° for 30 minutes or until bubbly.
Servings: 12-16
Submitted by Alicia Adams
Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
Read more at the source: Macaroni Casserole
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Fresh Vegetable Soup
Fresh and lovely, you could serve this soup tonight and freeze some for later!
3 Tbsp butter or margarine
1 med onion, chopped
1 lg stalk celery with leaves
1 lg carrot, sliced
1 lg potato, peeled and diced
1 lg tomato, peeled and diced
3 Tbsp fresh basil, chopped
1 qt stock (McKay’s seasoning)
2 sm zucchini, sliced
1/2 head cauliflower (break into bite size florets)
1 tsp Lawry’s seasoning salt
1 tsp pepper, optional
1 C peas (fresh or frozen)
Parmesan cheese, optional
Melt butter or margarine in large stockpot. Add onion, celery and carrot. Cool 10 minutes, stirring occasionally. Add potato, tomato, basil and stock. Bring to boil, reduce to a simmer and cook 15 minutes. Add zucchini, cauliflower florets, seasonings and simmer 10-15 minutes. Add peas and cook for 5 minutes. Serve with Parmesan cheese if desired.
Servings: 6-8
Submitted by Betty Fike
Recipes are freely shared by members and friends of AnswersForMe © 2007. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
Read more at the source: Fresh Vegetable Soup
Article excerpt posted on en.intercer.net from Vegetarian recipes.
Fresh Corn Salad
Here’s a wonderful raw salad that you make ahead of time. Simple to prepare and big on taste.
kernels from 2 ears of corn (approx. 2 C)
1/2 C chopped green pepper
1/2 C halved grape tomatoes or cherry tomatoes
1 sm can black olives, sliced
1 sm sweet onion, diced
1/3 C herb-flavored Feta cheese, crumbled
Toss all ingredients together and marinate in refrigerator.
Servings: 6
Submitted by Elaine Nelson
Recipes are freely shared by members and friends of AnswersForMe © 2013. Recipes are either original with the submitee, or have been approved for public use. Visit recipe archives
Read more at the source: Fresh Corn Salad
Article excerpt posted on en.intercer.net from Vegetarian recipes.
